The subject says it all, even if the spelling doesn't.
Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how
to spell ordervz)?
Thanks

Bryan wrote:
> The subject says it all, even if the spelling doesn't.
> Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how
> to spell ordervz)?

Everyone has their own tastes but for a mixed crowd a Pinot Noir would
do well. It should hold up well against the tri-tip without being over
powering for some that aren't big red drinkers.

"miles" > wrote in message
...
> Bryan wrote:
>> The subject says it all, even if the spelling doesn't.
>> Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure
>> how to spell ordervz)?
>
> Everyone has their own tastes but for a mixed crowd a Pinot Noir would do
> well. It should hold up well against the tri-tip without being over
> powering for some that aren't big red drinkers.

Thank you! Exactly what I needed to hear.

Mike Tommasi > wrote:
> Bryan wrote:
>> "miles" > wrote in message
>> ...
>>> Bryan wrote:
>>>> The subject says it all, even if the spelling doesn't.
>>>> Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure
>>>> how to spell ordervz)?
>>> Everyone has their own tastes but for a mixed crowd a Pinot Noir would do
>>> well. It should hold up well against the tri-tip without being over
>>> powering for some that aren't big red drinkers.
>>
>> Thank you! Exactly what I needed to hear.
>>
>>
> What is Tri Tip?

I had to look it up on Google:

"A beef tri-tip roast is a boneless cut of meat from the bottom
sirloin. It also is called "triangular" roast because of its shape."

http://www.askthemeatman.com/tri-tip.htm

Mike Tommasi wrote:

> What is Tri Tip?

Tri-tip is a particular cut of beef that is typically used in the
southwest to make taco's, fajita's etc.

Tri tip seems to be a real big thing in California. The name refers to
a rather lowfat cut, but you can see it at booths at places like
football stadiums , where it seems to be understood that it'll be
marinated and grilled. Not especially spicy when I've tried.

Mike Tommasi wrote:
> miles wrote:
> > Mike Tommasi wrote:
> >
> >> What is Tri Tip?
> >
> > Tri-tip is a particular cut of beef that is typically used in the
> > southwest to make taco's, fajita's etc.
>
> OK, so spicy then? I would think PN would get overwhelmed, I think of
> Pinot Noir requiring more subtle flavours like roast pigeon. In this
> case I would go for a syrah, preferably of the southern kind (IOW not a
> Hermitage or even a St Joseph).
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail

On 27 Oct 2006 08:58:46 -0700, "DaleW" > wrote:

>Tri tip seems to be a real big thing in California. The name refers to
>a rather lowfat cut, but you can see it at booths at places like
>football stadiums , where it seems to be understood that it'll be
>marinated and grilled. Not especially spicy when I've tried.
>
>Mike Tommasi wrote:
>> miles wrote:
>> > Mike Tommasi wrote:
>> >
>> >> What is Tri Tip?
>> >
>> > Tri-tip is a particular cut of beef that is typically used in the
>> > southwest to make taco's, fajita's etc.
>>
>> OK, so spicy then? I would think PN would get overwhelmed, I think of
>> Pinot Noir requiring more subtle flavours like roast pigeon. In this
>> case I would go for a syrah, preferably of the southern kind (IOW not a
>> Hermitage or even a St Joseph).

Now, I think we're getting down to cases. While I knew what a tri tip
roast was, I think the nature of the hors' d'ouvres (horses ovaries in
fighter pilot parlance), is important.

If marinated and then braised until it shreds like a BBQ brisket, then
it might be a fairly neutral roast beef. If then done with BBQ
seasonings or chiles you get something different. How about Szechuan?

Basic is beef, so most reds would be friendly. If creamy, neutral,
cheezy (I recall a sirloin with sour cream, onions and gorgonzola on
small buns that was to die for...), you could do the PN. If spicy,
red, piquant, etc. then it looks like Shiraz, Zinfandel or how about a
Cab Franc?

Since it doesn't sound like a grand formal meal, but rather a social
munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
reds and see what the guests think about preferences. Try the Cabernet
Sauvignon, the Shiraz, and then the Shiraz-Grenache. You don't need a
big investment and the wines are all very approachable.



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

Mike Tommasi wrote:
> miles wrote:
>> Mike Tommasi wrote:
>>
>>> What is Tri Tip?
>>
>> Tri-tip is a particular cut of beef that is typically used in the
>> southwest to make taco's, fajita's etc.
>
> OK, so spicy then?

It's not always spicy, it just depends on how one prepares it.
Some people like to marinate tri-tip, but I typically just
season it with a mildly spicy rub - something like:

1 part sea salt
1 part ground black pepper
1 part onion powder
..5 part garlic powder
1 part granulated sugar
1 part ground chipotle pepper (adjust to taste)

brush it with olive oil, and smoke it over oak lump with a
few chunks of barrel stave tossed-in early in the cook, until
135-140F internal.

> I would think PN would get overwhelmed, I think of
> Pinot Noir requiring more subtle flavours like roast pigeon.

It really depends on the PN; there's plenty of inexpensive, fruit-forward
PN sloshing around California right now that would work just fine, though
I'd probably favor Zinfandel or Syrah myself. I would not bring out an
especially delicate wine for this.

> In this
> case I would go for a syrah, preferably of the southern kind (IOW not a
> Hermitage or even a St Joseph).

Sounds like we're thinking along the same lines.

Dana

In article > , bryan.459@pac.
bell.net says...
>
>The subject says it all, even if the spelling doesn't.
>Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how
>to spell ordervz)?
>Thanks

Bryan,

I would think that the preparation of the tri-tip would dictate the wine to go
with it, plus any garnish, etc. Considering most tri-tip recipes that I have
experience with, there is a touch of spice, and sometimes a bit of heat. If
this is the case, my recs. would be as follows:

Fruit-forward Zin; Syrah/Shiraz, PN. Note the "fruit-forward" aspect. Many
Zins fit that bill nicely, as do US Syrahs and OZ Shirazes. If you wish a PN,
I'd look to the CA Central Coast, rather than the more earthy OR/WA or Burg-
style.

Let us know how the tri-tip will be cooked, i.e. grilled dry, rub applied,
sauce/marinade, etc. That will be the clincher.

Hunt

In article >, dana.myers@gmail.
com says...
>
>Mike Tommasi wrote:
>> miles wrote:
>>> Mike Tommasi wrote:
>>>
>>>> What is Tri Tip?
>>>
>>> Tri-tip is a particular cut of beef that is typically used in the
>>> southwest to make taco's, fajita's etc.
>>
>> OK, so spicy then?
>
>It's not always spicy, it just depends on how one prepares it.
>Some people like to marinate tri-tip, but I typically just
>season it with a mildly spicy rub - something like:
>
>1 part sea salt
>1 part ground black pepper
>1 part onion powder
>.5 part garlic powder
>1 part granulated sugar
>1 part ground chipotle pepper (adjust to taste)
>
>brush it with olive oil, and smoke it over oak lump with a
>few chunks of barrel stave tossed-in early in the cook, until
>135-140F internal.
>
>> I would think PN would get overwhelmed, I think of
>> Pinot Noir requiring more subtle flavours like roast pigeon.
>
>It really depends on the PN; there's plenty of inexpensive, fruit-forward
>PN sloshing around California right now that would work just fine, though
>I'd probably favor Zinfandel or Syrah myself. I would not bring out an
>especially delicate wine for this.
>
>> In this
>> case I would go for a syrah, preferably of the southern kind (IOW not a
>> Hermitage or even a St Joseph).
>
>Sounds like we're thinking along the same lines.
>
>Dana

Had not gotten your post, when I replied. For your recipe, I think that you
are right-on regarding the wines.

Hunt

Mike Tommasi wrote:

> OK, so spicy then? I would think PN would get overwhelmed, I think of
> Pinot Noir requiring more subtle flavours like roast pigeon. In this
> case I would go for a syrah, preferably of the southern kind (IOW not a
> Hermitage or even a St Joseph).


It can be spicy but doesn't have to be. Often it's smoked over mesquite
etc. I agree that I would prefer a Syrah with this but in a mixed crowd
a big red would not do well. A spicy Pinot Noir should hold up well
unless the tri-tip being served is rather spicy.

Ed Rasimus wrote:

> Since it doesn't sound like a grand formal meal, but rather a social
> munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
> reds

People keep recommending YellowTail. I have tried their Shiraz and
thought it was best described as rotgut wine! I've tried it a few times
and it just doesn't get better. What am I missing or are their low end
and higher end Yellowtail wines?

Dana H. Myers wrote:

> It really depends on the PN; there's plenty of inexpensive, fruit-forward
> PN sloshing around California right now that would work just fine, though
> I'd probably favor Zinfandel or Syrah myself. I would not bring out an
> especially delicate wine for this.

I to would prefer a Zin or Syrah. However, I find when entertaining a
mix of guests I always avoid those wines. In mixed crowds big reds do
not go over well. They are a wine lovers wine and thus make poor
choices for get togethers and parties.

miles wrote:

> Ed Rasimus wrote:
>
>> Since it doesn't sound like a grand formal meal, but rather a social
>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of
>> Yellowtail reds
>
> People keep recommending YellowTail. I have tried their Shiraz and
> thought it was best described as rotgut wine! I've tried it a few
> times and it just doesn't get better. What am I missing or are their
> low end and higher end Yellowtail wines?


I'm with you. I don't like yellowtail at all.

--
Ken Blake
Please reply to the newsgroup

miles wrote:
> Dana H. Myers wrote:
>
>> It really depends on the PN; there's plenty of inexpensive, fruit-forward
>> PN sloshing around California right now that would work just fine, though
>> I'd probably favor Zinfandel or Syrah myself. I would not bring out an
>> especially delicate wine for this.
>
> I to would prefer a Zin or Syrah. However, I find when entertaining a
> mix of guests I always avoid those wines. In mixed crowds big reds do
> not go over well. They are a wine lovers wine and thus make poor
> choices for get togethers and parties.

I'm not thinking of big blockbuster Zins or Syrahs; I'm thinking of
Cline California Syrah or Ravenswood Vintner's Blend Zinfandel, or
Yellowtail Shiraz, or any one of the many inexpensive, fruit-forward,
relatively soft quaffing wines out there. This has worked well
in mixed crowds for me many times.

Dana

Ken Blake wrote:
> miles wrote:
>
>> Ed Rasimus wrote:
>>
>>> Since it doesn't sound like a grand formal meal, but rather a social
>>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of
>>> Yellowtail reds
>> People keep recommending YellowTail. I have tried their Shiraz and
>> thought it was best described as rotgut wine! I've tried it a few
>> times and it just doesn't get better. What am I missing or are their
>> low end and higher end Yellowtail wines?
>
>
> I'm with you. I don't like yellowtail at all.
>

I agree. However, to be fair, my daughter loves the stuff. yuck.

each to their own,
DAve
p.s. I'd suggest Rex Goliath 47 pound Rooster Pinot Noir or Shiraz. What
a good price performer.

On Fri, 27 Oct 2006 17:09:07 -0700, miles > wrote:

>Ed Rasimus wrote:
>
>> Since it doesn't sound like a grand formal meal, but rather a social
>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
>> reds
>
>People keep recommending YellowTail. I have tried their Shiraz and
>thought it was best described as rotgut wine! I've tried it a few times
>and it just doesn't get better. What am I missing or are their low end
>and higher end Yellowtail wines?

Yellowtail is a very fruit forward style of wine. Like a lot of OZ
wines it isn't subtle in the slightest. It tends toward sweetness and
usually shows a heavy, viscous mouthfeel. It's a style that is
appealing to some and abhorrent to others. It definitely isn't Euro.

There is a high end Yellowtail series, the Reserve bottlings. They
aren't as readily available as the basic line.

I don't particularly like the YT Chard, but the Cabernet Sauvignon and
the Grenache-Shiraz usually can be found in my kitchen cabinets for
everyday applications.

Lest I be considered a crass consumer of plonk, let me drop in that
last night's canneloni with Mornay and Marinara sauce was accompanied
by a 1998 Beni di Batasiolo Barolo--dark brown, notes of leather,
smoke and dark chocolate. Drinkable now and probably good for another
dozen years.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

miles > wrote in :

> I to would prefer a Zin or Syrah. However, I find when entertaining a
> mix of guests I always avoid those wines. In mixed crowds big reds do
> not go over well. They are a wine lovers wine and thus make poor
> choices for get togethers and parties.

Hmm, I've never had this impression. In fact, it seems to me that red wine
is so much the fashion these day that there are many beginners who profess
to drink only reds and big reds at that. Certainly, the tanker loads of
huge Australian reds being consumed by average wine drinkers in the US are
telling us something.

John

John Gunn wrote:

> Hmm, I've never had this impression. In fact, it seems to me that red wine
> is so much the fashion these day that there are many beginners who profess
> to drink only reds and big reds at that. Certainly, the tanker loads of
> huge Australian reds being consumed by average wine drinkers in the US are
> telling us something.

In the USA people tend to start out drinking sweet wines, roses and
lighter whites. Common starters are White Zin, Savingnon Blanc,
Chablis, Roses etc. After awhile with those they tend to progress to
Chardonnay and then to light Reds. Rarely do I see beginners drinking
full bodied Syrahs, Zins etc. I have no idea how it is in other countries.

miles wrote:
> John Gunn wrote:
>
>> Hmm, I've never had this impression. In fact, it seems to me that red
>> wine is so much the fashion these day that there are many beginners
>> who profess to drink only reds and big reds at that. Certainly, the
>> tanker loads of huge Australian reds being consumed by average wine
>> drinkers in the US are telling us something.
>
> In the USA people tend to start out drinking sweet wines, roses and
> lighter whites.

This seems like a dangerously broad generalization.

> Common starters are White Zin

True.

> Savingnon Blanc,

In my experience, Sauvignon Blanc is not a common "starter" wine.

> Chablis,

I assume you mean the generic white wine that's labeled Chablis, not
actually the much more distinctive wine from the Chablis region of France?

> Roses

Are you counting blush wines are roses? Because, if you're not, I believe
this misleading, at least for the parts of the US I've been to.

> etc. After awhile with those they tend to progress to
> Chardonnay

Actually, I've seen a lot of people start out with inexpensive
Chardonnay, much more than Sauvignon Blanc or non-blush roses.
I rarely see people "starting" out on overtly sweet wines, though
the crowd-pleasing generic white blends tend to be off-dry.

> and then to light Reds. Rarely do I see beginners drinking
> full bodied Syrahs, Zins etc. I have no idea how it is in other countries.

I see beginners drinking medium-bodied (inexpensive) reds all the time.
Are you in the same US that I am?

Dana

Dana H. Myers wrote:

> In my experience, Sauvignon Blanc is not a common "starter" wine.

It's often the next step after White Zin.

>
>> Chablis,
>
> I assume you mean the generic white wine that's labeled Chablis, not
> actually the much more distinctive wine from the Chablis region of France?

Yes. Since I was referring to most Americans the wines I refer to are
US wines, primirily but not limited to California. Chablis in the USA
is generally a rather low end entry level wine.

>> Roses
>
> Are you counting blush wines are roses? Because, if you're not, I believe
> this misleading, at least for the parts of the US I've been to.

Light Roses and blush wines yes.

> Actually, I've seen a lot of people start out with inexpensive
> Chardonnay, much more than Sauvignon Blanc or non-blush roses.

Sometimes. There is not solid progression. Depends on individuals.
Sauvignon Blanc is generally a lighter wine than Chardonnay. I find
beginners tend to shy away from full bodied wines.

> I rarely see people "starting" out on overtly sweet wines, though
> the crowd-pleasing generic white blends tend to be off-dry.

I see quite the opposite. When wine tasting with people who are not
wine drinkers at all their first question is almost always "Do you have
anything sweet?". They will easily accept off-dry such as White Zin as
well.

> I see beginners drinking medium-bodied (inexpensive) reds all the time.

I don't see beginners drinking heavier wines at all. Not at first
anyways. When visiting low end wineries in California that cater to
beginners their selections tend to be lighter and sweeter. I do see
some medium bodied reds but at these wineries their production levels
are much smaller.

miles wrote:

>>> Chablis,
>>
>> I assume you mean the generic white wine that's labeled Chablis, not
>> actually the much more distinctive wine from the Chablis region of
>> France?
>
> Yes. Since I was referring to most Americans the wines I refer to are
> US wines, primirily but not limited to California. Chablis in the USA
> is generally a rather low end entry level wine.

This is what you typically get if you order the "house white" at
many restaurants; they've got a box in the fridge ;-)

[...]

>> Actually, I've seen a lot of people start out with inexpensive
>> Chardonnay, much more than Sauvignon Blanc or non-blush roses.
>
> Sometimes. There is not solid progression. Depends on individuals.
> Sauvignon Blanc is generally a lighter wine than Chardonnay. I find
> beginners tend to shy away from full bodied wines.

I don't believe that most "beginners" are that structured. They order
the house white and drink up. House whites are either generic white
wine or low-end Chardonnay.

>> I rarely see people "starting" out on overtly sweet wines, though
>> the crowd-pleasing generic white blends tend to be off-dry.
>
> I see quite the opposite. When wine tasting with people who are not
> wine drinkers at all their first question is almost always "Do you have
> anything sweet?". They will easily accept off-dry such as White Zin as
> well.

If sweet wines really were popular as "beginner" wines, then Safeway
would have considerably more shelf-space dedicated to them :-) Yes,
I've heard people at tasting rooms ask "do you have anything sweet",
but the by-the-glass house wines at restaurants are not sweet wines.
I believe that when people are asking for "sweet" at tasting rooms,
they're really trying to find "soft".

>> I see beginners drinking medium-bodied (inexpensive) reds all the time.
>
> I don't see beginners drinking heavier wines at all. Not at first
> anyways. When visiting low end wineries in California that cater to
> beginners their selections tend to be lighter and sweeter. I do see
> some medium bodied reds but at these wineries their production levels
> are much smaller.

Could you give some examples of these "low end wineries" ?

Dana

Dana H. Myers wrote:

> Could you give some examples of these "low end wineries" ?


http://www.mauricecarriewinery.com
They do have excellent Baked Brie Sourdough bread!
http://www.elginwines.com
http://www.sutterhome.com

miles wrote:
> Dana H. Myers wrote:
>
>> Could you give some examples of these "low end wineries" ?
>
>
> http://www.mauricecarriewinery.com
> They do have excellent Baked Brie Sourdough bread!
> http://www.elginwines.com

Do these wineries regard themselves as "low-end" ? I was
really thinking of mass-market box and < $6/750ml retail
as the "low-end" segment. I'd regard the above as boutique
and/or regional curiosities.

> http://www.sutterhome.com

Trinchero seems pretty happy with the market segment that
Sutter Home is in, I don't expect anyone would argue with
it being a "low-end", high-volume segment.

I was thinking of Franzia, Woodbridge, Blackstone, Fetzer,
Yellowtail, Beringer Founder's Estate, even Charles Shaw
as more typical of wineries aiming at low-end mass-market.

Then there are the "classic" jug wines, still around today:

http://dwb.sacbee.com/content/lifest...14067313c.html

A related segment is that of wine-based beverages like
Boone's Farm, Arbor Mist and similar products. These are
lightly sweetened and extremely soft, and may in fact
be the path by which many wine enthusiasts become
open to the idea of enjoying wine.

Getting somewhat back on the original topic, if I was
serving beef-based appetizers to a group with varying tastes
in wine, I wouldn't lose sleep over Pinot Noir vs. Cabernet
Sauvignon. I'd offer both a white and a red choice, something
like Woodbridge or Yellowtail, and have a bottle or two of
something "better" for the real wine enthusiasts.

Dana



Dana

"Dana H. Myers" > wrote in news:Yqidnf2-k_
:

> A related segment is that of wine-based beverages like
> Boone's Farm, Arbor Mist and similar products. These are
> lightly sweetened and extremely soft, and may in fact
> be the path by which many wine enthusiasts become
> open to the idea of enjoying wine.
>

Blue Nun and Mateus, "classy" brands in the day, Ill wager more than one of
us drank both and liked the experience. (and Mateus bottles made such good
candle holders)

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

Bryan wrote:
> The subject says it all, even if the spelling doesn't.
> Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how
> to spell ordervz)?
> Thanks

A nice Chianti normale.

In article 36>,
Joseph Coulter > wrote:

> "Dana H. Myers" > wrote in news:Yqidnf2-k_
> :
>
> > A related segment is that of wine-based beverages like
> > Boone's Farm, Arbor Mist and similar products. These are
> > lightly sweetened and extremely soft, and may in fact
> > be the path by which many wine enthusiasts become
> > open to the idea of enjoying wine.
> >
>
> Blue Nun and Mateus, "classy" brands in the day, Ill wager more than one of
> us drank both and liked the experience. (and Mateus bottles made such good
> candle holders)

Yes, I had several of them in college. Added great ambience along with
the plywood and brick bookshelves. About the same ambience the Mateus
itself added.

Blue Nun was my first dive into real wine (hehe) after Boone's Farm
Strawberry just seemed too sweet. I could not do Mateus, but begged
people to save me their bottles so I could let many colored candles drip
down it's side.

wow, Memory lane. But you are correct, those were low cost entry wines
back in the 60-70's. Thanks for the reminder on these.

DAve

Joseph Coulter wrote:
> "Dana H. Myers" > wrote in news:Yqidnf2-k_
> :
>
>> A related segment is that of wine-based beverages like
>> Boone's Farm, Arbor Mist and similar products. These are
>> lightly sweetened and extremely soft, and may in fact
>> be the path by which many wine enthusiasts become
>> open to the idea of enjoying wine.
>>
>
> Blue Nun and Mateus, "classy" brands in the day, Ill wager more than one of
> us drank both and liked the experience. (and Mateus bottles made such good
> candle holders)
>

Dana H. Myers wrote:

> Do these wineries regard themselves as "low-end" ? I was
> really thinking of mass-market box and < $6/750ml retail
> as the "low-end" segment. I'd regard the above as boutique
> and/or regional curiosities.

I was referring to typical wineries that individuals frequent when wine
tasting. Most box/jug wine producers don't tend to cater to the walk in
wine tasters as much as most other typical wineries.

> I was thinking of Franzia, Woodbridge, Blackstone, Fetzer,
> Yellowtail, Beringer Founder's Estate, even Charles Shaw
> as more typical of wineries aiming at low-end mass-market.

True but those wineries are mass production facilities. I was referring
to noting what people request while out wine tasting at wineries.

On Sat, 28 Oct 2006 15:51:43 GMT, Ed Rasimus
> wrote:

>On Fri, 27 Oct 2006 17:09:07 -0700, miles > wrote:
>
>>Ed Rasimus wrote:
>>
>>> Since it doesn't sound like a grand formal meal, but rather a social
>>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
>>> reds
>>
>>People keep recommending YellowTail. I have tried their Shiraz and
>>thought it was best described as rotgut wine! I've tried it a few times
>>and it just doesn't get better. What am I missing or are their low end
>>and higher end Yellowtail wines?
>
>Yellowtail is a very fruit forward style of wine. Like a lot of OZ
>wines it isn't subtle in the slightest. It tends toward sweetness and
>usually shows a heavy, viscous mouthfeel. It's a style that is
>appealing to some and abhorrent to others. It definitely isn't Euro.

And they definitely are NOT the true Aussie style. The sweetness
induced wines sent to the USA are exactly that...made specifically for
the export market, and do not resemble mainstream aussie wines. Most
aussies prefer less sweet and more grunt in their reds...:>)

hooroo....
>
>There is a high end Yellowtail series, the Reserve bottlings. They
>aren't as readily available as the basic line.
>
>I don't particularly like the YT Chard, but the Cabernet Sauvignon and
>the Grenache-Shiraz usually can be found in my kitchen cabinets for
>everyday applications.
>
>Lest I be considered a crass consumer of plonk, let me drop in that
>last night's canneloni with Mornay and Marinara sauce was accompanied
>by a 1998 Beni di Batasiolo Barolo--dark brown, notes of leather,
>smoke and dark chocolate. Drinkable now and probably good for another
>dozen years.
>
>
>Ed Rasimus
>Fighter Pilot (USAF-Ret)
>"When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com

"Ken Blake" > wrote in message
...
> miles wrote:
>
>> Ed Rasimus wrote:
>>
>>> Since it doesn't sound like a grand formal meal, but rather a social
>>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of
>>> Yellowtail reds
>>
>> People keep recommending YellowTail. I have tried their Shiraz and
>> thought it was best described as rotgut wine! I've tried it a few
>> times and it just doesn't get better. What am I missing or are their
>> low end and higher end Yellowtail wines?
>
>
> I'm with you. I don't like yellowtail at all.
>
> --
> Ken Blake
> Please reply to the newsgroup

Me neither. The Rosemount Estate Shiraz can be quite nice, however.

Jon

Zeppo wrote:

> Me neither. The Rosemount Estate Shiraz can be quite nice, however.

My current favorite cheap wine is 7 Deadly Zins
http://www.lodivineyards.com/wines7dz.htm

Great wine for about $10USD.

miles wrote:
> Dana H. Myers wrote:
>
>> Do these wineries regard themselves as "low-end" ? I was
>> really thinking of mass-market box and < $6/750ml retail
>> as the "low-end" segment. I'd regard the above as boutique
>> and/or regional curiosities.
>
> I was referring to typical wineries that individuals frequent when wine
> tasting. Most box/jug wine producers don't tend to cater to the walk in
> wine tasters as much as most other typical wineries.
>
>> I was thinking of Franzia, Woodbridge, Blackstone, Fetzer,
>> Yellowtail, Beringer Founder's Estate, even Charles Shaw
>> as more typical of wineries aiming at low-end mass-market.
>
> True but those wineries are mass production facilities. I was referring
> to noting what people request while out wine tasting at wineries.

Ah, OK. You originally seemed to be making generalizations
about beginning wine consumers in the US, and they didn't jive with
my observations, and I think I understand why now. I don't think tasting
rooms are typical environments for consuming wine. The supermarket
aisle is more indicative of what people drink, IMHO, including
"beginner" wines.

Dana

Dana H. Myers wrote:

> Ah, OK. You originally seemed to be making generalizations
> about beginning wine consumers in the US, and they didn't jive with
> my observations, and I think I understand why now. I don't think tasting
> rooms are typical environments for consuming wine. The supermarket
> aisle is more indicative of what people drink, IMHO, including
> "beginner" wines.

Thats true. However, when beginners are out wine tasting they seem to
try to find something similar to their cheap box wines they're used to.
They ask for the lighter, fruity, sweeter wines. Thats been my
consistent observation at wineries.

I'm thinking a nice Barolo, 1999 Paolo Scavino.

M

"Bryan" > wrote in message
t...
> The subject says it all, even if the spelling doesn't.
> Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how
> to spell ordervz)?
> Thanks
>

miles wrote:
> Dana H. Myers wrote:
>
>> Ah, OK. You originally seemed to be making generalizations
>> about beginning wine consumers in the US, and they didn't jive with
>> my observations, and I think I understand why now. I don't think tasting
>> rooms are typical environments for consuming wine. The supermarket
>> aisle is more indicative of what people drink, IMHO, including
>> "beginner" wines.
>
> Thats true. However, when beginners are out wine tasting they seem to
> try to find something similar to their cheap box wines they're used to.

I don't think those folks are wine beginners - I think they're non-wine-
drinkers that have been dragged into a tasting room, and they're looking
for something most like a mixed drink or wine cooler/flavored malt beverage.

> They ask for the lighter, fruity, sweeter wines. Thats been my
> consistent observation at wineries.

With this, I agree. They're looking for something like a Seagrams
or Arbor Mist.

Dana

On Sat, 28 Oct 2006 15:18:59 -0700, miles > wrote:

>John Gunn wrote:
>

>Chardonnay and then to light Reds. Rarely do I see beginners drinking
>full bodied Syrahs, Zins etc. I have no idea how it is in other countries.

I'll admit to being very much a beginner and a US citizen -- I got
started from a cross section of wines our son picked out ( he's a
Johnson and Wales student ) on my budget - from that varied group I
started with favoring a Merlot and then moved to a Shiraz as the one
keep coming back to. If I'm not experimenting or want a "safe bet"
for company - I usually choose the Casillero del Diablo label with
red wines -- don't know if that falls under "full bodied" or not ;
still learing

Steve Johnson > wrote in
:

> On Sat, 28 Oct 2006 15:18:59 -0700, miles > wrote:
>
>>John Gunn wrote:
>>
>
>>Chardonnay and then to light Reds. Rarely do I see beginners drinking
>>full bodied Syrahs, Zins etc. I have no idea how it is in other
>>countries.
>
> I'll admit to being very much a beginner and a US citizen -- I got
> started from a cross section of wines our son picked out ( he's a
> Johnson and Wales student ) on my budget - from that varied group I
> started with favoring a Merlot and then moved to a Shiraz as the one
> keep coming back to. If I'm not experimenting or want a "safe bet"
> for company - I usually choose the Casillero del Diablo label with
> red wines -- don't know if that falls under "full bodied" or not ;
> still learing


Steve,

I think there is an issue with the quotation in your post as I did not
write what is attributed to me. I believe is was stated by Miles, but I am
too lazy just now to look it up.

John